This is Part Two of a three part series. The Day Six Chefs Woke Up Before 6 A.M. continues with the REAL competition…
Frank Wilem holds up a Red Snapper with Steve D'Angelo
With three good-sized Cobia securely loaded into the ice chest and a couple dozen Red Snapper brought up from the depths of the ocean over an old wrecked shrimp boat, it was a good day so far. As the day rolled along, the conversation turned to the preparation of the fish. The entire team of chefs was set to cook the next morning in Victor and Stephen’s home base, the kitchen at Latitude 30 Restaurant & Bar. The trip wouldn’t be complete until we put the fish on a plate.
Stephen Coblentz landed a fine King Mackerel, and Andy Wilson boasted that he could prepare that fish using techniques he learned on the east coast… he claimed no one would even realize they were eating mackerel.
The Ride Back to Dock
After a few more stops, we headed back towards the dock. It was one of the single most peaceful afternoons I’ve ever experienced. Cell coverage was non-existent, the wind wasn’t too bad, the waves were small and the company was good. Captain Eric set us a course and the twin diesel engines roared to life. As the crew settled down for the ride, I headed up to the bridge where I could see the sunset starting to come together. It was one of the highlights of the trip, watching the canvas of the sky change colors as we cruised home.
As we pulled in to the slip, the rested crew came to life, and we unloaded and cleaned the fish. After a couple thousand triumphant photos were taken, the competitors agreed to meet up at Latitude 30 to check out the kitchen set-up for the cooking “competition” the following morning.
Cobia on deck!
On the boat, Team Jackson was fortunate fortunate enough to hook up on the three Cobia at the same time, but could they prepare it as well as chefs on the Coast? While Victor gave the entire cast a tour of the Latitude 30 and The Dock Bar & Grill, the debate started heating up. The entire purpose of this trip was to have Team Jackson face off in the kitchen against Team Gulf Coast.
Who could prepare seafood the best?
While that would ultimately be decided the next morning, there was more than enough smack talk during the kitchen tour. Chef Andy Wilson and Scott Weinburg got into a heated discussion about Crab Cakes.
A freighter passes us on our way back into dock near sunset.
“I’ll put my crab cakes up against anybody’s!” Andy boasted.
Scott reminded him that HIS crab cakes had been on The Food Network’s show, Drive-in’s, Diners and Dives. “Have yours ever been on TV?” Weinburg questioned.
The lines were drawn and the competitors were getting their game plan together. Each Chef would prepare one main course, and we promised to bring in some outside help to taste and judge the dishes.
The Fish Cook-Off
A magnificent view on the Gulf of Mexico.
The team arrived at nine o’clock the next morning. With camera crew swirling, the chefs received their instructions and got to work. The chefs had two hours to take the fish from the cooler to the dining room, all sharing the same kitchen. And the food had to be great!
Then, just as you might expect, the hustle, bustle and yelling started. “Tarragon!” “Butter!” “Bacon!”
Working against the clock, the teams assisted one another with each chef set up at a different station.
Andy Wilson worked on his Island Ceviche by finely dicing fresh fish, pepper and other ingredients.
Scott Wineburg roasted and diced jalapeño and then artfully diced mango. Victor and his crew were making fish stock out of the cobia, for his Pot Pie.
Did it smell good? Incredible! It was a cornucopia of flavors wafting up from the corners of the kitchen. The artists were at work with a blank canvas, and they were flying around the kitchen painting their masterpieces. As the time drew near, the tasters arrived and couldn’t be kept from the kitchen. The guests all watched from the corner like a live studio audience, fascinated by the scene – and entranced by the smells.
As dishes neared completion, blenders blended, knives chopped furiously,and banter escalated. The scene was a local version of The Food Network’s Iron Chef or Chopped, except the local competition and camaraderie made it an incredible experience unlike any TV show you’ve ever watched. The chefs worked together – but were competitive. The chefs paused throughout to explain what was happening to the crowd that was watching – and to the cameras. And then it happened: the plating started.
The culmination of a two-day effort: the fish was on the plate.
The Menu from Team Jackson
Andy Wilson, Owner & General Manager at Underground 119 served Mackeral Cakes and Island Ceviche with fried plantains and homemade pita chips.
Dan Blumenthal, Executive Chef and Partner at Bravo! Italian Restaurant & Bar, Sal & Mookie’s New York Pizza & Ice Cream Joint, and Broad Street Baking Company served Grilled Gulf Cobia over Fennel-Apple Ragout with a Fine Herb Aioli and Vanilla-Pernod Emulsion
Chef Steve D'Angelo couldn't wait to eat his fish!
Steve D’Angelo, Executive Chef at Nick’s Restaurant and The Mermaid Café served Buttered Red Snapper with Shrimp & Tomato Stew
The Menu from Team Gulf Coast
Victor Pickich, Executive Chef and General Manager at Latitude 30 Restaurant & Bar and The Dock Bar & Grill served Snapper Pot Pie
Scott Weinburg, Chef, Owner and General Manager of The Blowfly Inn served Bacon-wrapped, Mango & Jalapeño Stuffed Lemonfish (Cobia)
Stephen Colbentz, Head Chef at Latitude 30 Restaurant & Bar and The Dock Bar & Grill served a Miso-Marinated, Sesame Crusted Red Snapper topped with an Asian-based Broccoli Slaw and warm Hoisin Butter
Photo credit: Andrew Hinkebein, Gulf South Aperture
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[...] series. If you haven’t already, be sure to read The Day Six Chefs Woke Up Before 6 A.M. and PART TWO: The Real Competition for a little [...]
[...] series. If you haven’t already, be sure to read The Day Six Chefs Woke Up Before 6 A.M. and PART TWO: The Real Competition for a little [...]